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4 Mins delivery
Coconut Fish Curry
Serves 2
40 mins
237 Kcal
If you're craving something that's comfort-food cozy but brings major tropical vibes, let me introduce you to Coconut Fish Curry. This coconut fish curry recipe is the culinary equivalent of a beach vacation—rich, flavorful, and oh-so-satisfying. Picture tender fish fillets swimming in a silky coconut milk gravy infused with just the right balance of spice and tang. The best part? You're the boss of the heat level—just tweak the green chilies and red chili powder to match your vibe. This Coconut Fish Curry recipe starts with a flavor-packed base: onions, tomatoes, and a dreamy blend of turmeric, coriander, and cumin. Fry them up until they're a fragrant golden-brown magic, and then gently coat the fish with this spicy, tangy goodness. The coconut milk adds that creamy, smooth texture that balances the tang of tamarind or lemon perfectly, creating a curry that's bold yet mellow, zesty yet rich. Throw in a dash of ginger-garlic paste, a few fresh curry leaves, and maybe a sprinkle of cilantro for that finishing touch, and you've got a dish that's basically a tropical escape for your taste buds. Serve this gem with a steaming bowl of rice or buttery parathas, and you've got a meal that's indulgent, comforting, and bursting with flavor. Whether you're a seasoned home cook or just testing the waters, this recipe of coconut fish curry is a surefire way to feel like a culinary superstar. One bite, and you'll be hooked!
Ingredients required for Coconut Fish Curry
- 8 1/2 tbsp coconut milk
- 150 gms fish
- 1 large tomato
- 1/4 tsp turmeric powder
- 1/4 tsp olive oil
- 1/2 tsp ginger
- Curry leaves
- 3 cloves garlic
- 1 onion
- Salt
- Mustard seeds
- Dry red chilli
Cooking steps for Coconut Fish Curry
- 1Start by heating some oil in a pan and tossing in mustard seeds, curry leaves, and a few dried red chilies to create a sizzling scented base.
- 2Once they explore crackling, add finely chopped onions and saut until they turn golden.
- 3Next, bring on the flavor.
- 4Stir in freshly grated ginger, garlic, and green chilies for that bold, fragrant kick. Then, let the spices take the stage—turmeric, red chili powder, and coriander powder—melding beautifully with the softened onions.
- 5Add in chopped tomatoes and let them melt into a rich, luscious masala.
- 6Now for the game-changer: pour in thick, creamy coconut milk and watch the curry transform into a velvety masterpiece.
- 7Season with salt and a splash of tamarind pulp for the perfect balance of tangy and creamy.
- 8Gently slide in your fish—kingfish, mackerel, prawns, or whatever you love—and let it simmer in the coconut gravy until it's perfectly cooked and flaky.
- 9Finish with a sprinkle of fresh coriander for that final touch of coastal magic.
- 10Serve this Coconut Fish Curry hot with steamed rice, appam, or buttery parathas—it's versatile enough to make any pairing shine. Whether it's a laid-back weekend lunch or an indulgent dinner, this dish is guaranteed to win over hearts (and appetites).
- 11Once you taste this silky, spicy, and utterly delicious curry, you'll dream of beach getaways—or at least your next batch of this heavenly dish.
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FAQs
What type of fish is best for Coconut Fish Curry?
For a perfect Coconut Fish Curry recipe, go for firm, fleshy fish that hold their shape well while simmering in the gravy. Kingfish, mackerel, pomfret, or even prawns work beautifully. If you're using frozen fish, make sure it's thawed properly before cooking. The fresher the fish, the more flavorful your curry will be.
How do I thicken Coconut Fish Curry if it turns out too watery?
If your Coconut Fish Curry is thinner than you'd like, simmer it uncovered for a few extra minutes to reduce the liquid naturally. Alternatively, you can add a small amount of coconut cream or a slurry made from mixing rice flour or cornstarch with water. Stir it in gradually while the curry is simmering to achieve your desired consistency.
How can I make Coconut Fish Curry spicier?
To turn up the heat in your recipe of Coconut Fish Curry, add more green chilies or increase the red chili powder. You can also include crushed peppercorns for an extra kick. Balancing the spiciness with tangy tamarind and creamy coconut milk ensures the flavors remain well-rounded and delicious.